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Recipe: Maguro Yukke Don
Apr. 7th, 2008 06:11 pmI tried making Ohno's Maguro Yukke Don from MMA #94. I found a package of marinade when I first got to Japan in the grocery store, but I tried making it from scratch and wow. I'm so... wow. Delicious doesn't even begin to descibe it! Of course, one of the drawbacks to that show is they don't give you exact measurements so I made it up myself. Either way, so yum. I got some kabocha at the grocery store today too so made mashed kabocha to go with it. I think is this my first "complete" meal in a long, long time.
Maguro Yukke Don (serves 2)
100g raw tuna, sliced thinly (I used tuna sashimi)
1/2 tsp seasme oil
1 1/2 tsp soy sauce
1 tsp mirin
Dash rayu (chili oil)
1/2 tsp fresh grated garlic
Salt, pepper
1 raw egg (substitute sliced avocado)
Dry, shredded seaweed, for garnish
Sliced green onion, for garnish
Sesame seeds, for garnish
Cooked rice
1. Mix sesame oil, soy sauce and mirin in a bowl. Season with salt and pepper. Add dash of rayu for spice and grated garlic. Mix well.
2. Slice the tuna into thin strips and add to the sauce, mixing well. Cover and marinate for 30 mins in the fridge.
3. Spoon tuna over hot rice, cracking the egg over the tuna. You can substitute the egg with sliced avocado. Garnish with onions and sesame seeds.
I want to try with with the egg, but raw eggs make me ill. And they don't keep as long in Japan as they do in Canada for some reason. Even if I buy them really fresh, they still make my stomach hurt. So I just avoid them now. :( I didn't have any this time because they were too expenisve today. Sad face. But it was SOOO delicious.
Mashed Kabocha (serves 2)
200g kabocha, cubed, skin on
500 ml dashi
1 tsp soy sauce
1 tsp mirin
1 tsp sugar
1 tsp sake
1. Bring dashi to a boil. Add other liquids.
2. Boil kabocha until it breaks apart with a fork.
3. Drain liquid. (Reserve if you want to add back to the mashed kabocha for moisture.)
4. Mash.
I tried this steamed kabocha bun when I was in Nagano and tried to make mashed kabocha afterwards. It comes out nice and whippy like mashed potatoes, but slightly sweet. I am quite proud of myself! I want to take this recipe and build on it and try making kabocha croquettes. :D
100g raw tuna, sliced thinly (I used tuna sashimi)
1/2 tsp seasme oil
1 1/2 tsp soy sauce
1 tsp mirin
Dash rayu (chili oil)
1/2 tsp fresh grated garlic
Salt, pepper
1 raw egg (substitute sliced avocado)
Dry, shredded seaweed, for garnish
Sliced green onion, for garnish
Sesame seeds, for garnish
Cooked rice
1. Mix sesame oil, soy sauce and mirin in a bowl. Season with salt and pepper. Add dash of rayu for spice and grated garlic. Mix well.
2. Slice the tuna into thin strips and add to the sauce, mixing well. Cover and marinate for 30 mins in the fridge.
3. Spoon tuna over hot rice, cracking the egg over the tuna. You can substitute the egg with sliced avocado. Garnish with onions and sesame seeds.
I want to try with with the egg, but raw eggs make me ill. And they don't keep as long in Japan as they do in Canada for some reason. Even if I buy them really fresh, they still make my stomach hurt. So I just avoid them now. :( I didn't have any this time because they were too expenisve today. Sad face. But it was SOOO delicious.
Mashed Kabocha (serves 2)
200g kabocha, cubed, skin on
500 ml dashi
1 tsp soy sauce
1 tsp mirin
1 tsp sugar
1 tsp sake
1. Bring dashi to a boil. Add other liquids.
2. Boil kabocha until it breaks apart with a fork.
3. Drain liquid. (Reserve if you want to add back to the mashed kabocha for moisture.)
4. Mash.
I tried this steamed kabocha bun when I was in Nagano and tried to make mashed kabocha afterwards. It comes out nice and whippy like mashed potatoes, but slightly sweet. I am quite proud of myself! I want to take this recipe and build on it and try making kabocha croquettes. :D